Table of Contents
Preface  vii  
Chemistry to Remember
  1 (17)
Introduction
  1 (1)
Metric System
  1 (1)
Density and Specific Gravity
  1 (2)
Liquids, Solids, and Gases
  3 (2)
Pressure and Temperature
  4 (1)
Liquids
  4 (1)
Gases
  5 (1)
Chemistry Fundamentals
  5 (8)
Matter
  5 (1)
Structure
  6 (1)
Periodic Table
  6 (1)
Compounds
  6 (1)
Solutions
  7 (4)
Electrolyte Solutions
  11 (1)
pH
  12 (1)
Oxidation: Reduction and Electrolysis
  12 (1)
Halogens
  13 (1)
Sulfur
  13 (1)
Organic Chemistry
  13 (5)
Safety First
  18 (36)
Introduction
  18 (1)
Regulatory Agencies and Acts
  18 (2)
Laboratory and Winery Hazards
  20 (1)
Chemical Hazards
  21 (21)
Toxic Chemicals
  21 (1)
Dose, Duration, Frequency, and Routes of Exposure
  21 (2)
Classification of Toxins
  23 (1)
Reactive Chemical Hazards
  24 (1)
Chemical Handling and Storage
  25 (2)
Ordering and Receiving
  27 (1)
Proper Labeling
  28 (1)
Proper Storage
  29 (2)
Chemical Waste
  31 (1)
Classification
  31 (1)
Waste Disposal
  32 (3)
Personal Protection Equipment
  35 (2)
Chemical Accidents and Emergencies
  37 (1)
Spills
  37 (2)
Accidental Inhalation or Ingestion
  39 (1)
Fire
  40 (1)
Gas Cylinder Leaks
  41 (1)
Physical Hazards
  42 (12)
Physical Hazards Associated with Laboratory Work
  42 (1)
Equipment Hazards
  42 (2)
Compressed and Liquid Gas Hazards
  44 (1)
Vacuum Hazards
  45 (1)
Glassware Hazards
  46 (1)
Slip, Trip, and Fall Hazards
  46 (1)
Ergonomic Hazards
  47 (2)
Physical Hazards in the Cellar
  49 (3)
Damage Control
  52 (2)
What's Your Number?
  54 (29)
Introduction
  54 (2)
Quality
  56 (27)
Setting up a QA Program
  56 (1)
Laboratory Staff
  57 (1)
Analytical Methods
  58 (1)
Method Validation
  59 (5)
Reagents, Standards, and Controls
  64 (2)
Analytical Techniques
  66 (1)
Calculations
  66 (4)
Proper Measurement
  70 (7)
Sample Quality
  77 (1)
Preventative Maintenance
  78 (2)
Records
  80 (2)
Inadvertent Error
  82 (1)
Berry to Bottle
  83 (35)
Introduction
  83 (1)
Wine History
  83 (4)
Grape Varieties
  87 (1)
Appellations
  88 (17)
France
  89 (1)
Burgundy
  89 (2)
Bordeaux
  91 (1)
Rhone
  92 (1)
Loire
  93 (1)
Champagne
  93 (1)
Languedoc-Roussillon
  93 (1)
Provence
  93 (1)
Italy
  94 (1)
Piedmont
  94 (1)
Tuscany
  94 (2)
Emilia Romagna-Veneto
  96 (1)
Spain
  96 (1)
Rioja-Penedes-Cava
  96 (1)
Jerez
  97 (1)
Portugal
  97 (1)
Douro
  97 (1)
Vinhos Verdes
  98 (1)
Madeira
  98 (1)
Germany
  98 (1)
South Africa
  99 (2)
Chile
  101 (1)
Argentina
  101 (1)
Australia
  101 (1)
New Zealand
  102 (1)
United States
  102 (1)
New York
  103 (1)
Washington
  103 (2)
Oregon
  105 (1)
California
  105 (1)
Wine Production Overview
  105 (13)
Vineyard
  106 (1)
Harvest
  106 (2)
Fermentation
  108 (4)
Maturation
  112 (1)
Blending, Fining, and Stabilization
  113 (1)
Filtration and Bottling
  113 (1)
Sparkling Wine
  114 (3)
Money Matters
  117 (1)
Vineyard to Harvest
  118 (44)
Introduction
  118 (1)
The Grape
  118 (6)
Mature Grape Physiology
  119 (1)
Organic Acids
  119 (1)
Alkaline Metals
  120 (1)
Nitrogen Compounds
  120 (1)
Phenolic Compounds
  120 (1)
Aromatic Substances
  121 (1)
Sugar
  122 (1)
Grape Structure
  123 (1)
Seeds
  123 (1)
Skin
  123 (1)
Pulp
  124 (1)
Preharvest
  124 (24)
Vineyard Sampling
  125 (1)
Sugar Determinations
  126 (3)
Oechsle
  129 (1)
Baume
  129 (1)
Balling and Brix
  130 (1)
Glucose and Fructose Determinations
  131 (1)
Enzymatic Method
  132 (1)
Other Residual Reducing Sugar Methods
  133 (1)
Potential Alcohol (Ethanol) Determinations
  134 (3)
Alcohol (Ethanol) Determinations
  137 (1)
Ebulliometry Method
  138 (2)
Other Alcohol Determination Methods
  140 (1)
pH and Acidity Determinations
  141 (1)
pH
  142 (1)
Titratable Acidity
  143 (2)
Potassium, Calcium, and Other Alkaline Metals Determinations
  145 (1)
Total Phenols and Anthocyanin Determinations
  146 (2)
Harvest
  148 (13)
Nitrogen and Amino Acid Determinations
  150 (1)
Insoluble Solids Determinations
  151 (1)
Total, Free, and Bound Sulfur Dioxide Determinations
  152 (1)
Forms of Sulfur Dioxide
  153 (2)
Maintaining SO2 Levels
  155 (2)
Aeration--Oxidation Method
  157 (1)
Ripper Method
  158 (2)
Other Methods
  160 (1)
Summary
  161 (1)
Fermentation x 2
  162 (38)
Introduction
  162 (1)
Preparation for Fermentation
  163 (3)
Sugar Adjustments
  164 (1)
Acid Adjustments
  165 (1)
Acid Additions
  165 (1)
Deacidification
  166 (1)
Baseline Analyses
  166 (7)
Volatile Acidity and Acetic Acid Determinations
  167 (1)
Acetic Acid Enzymatic Method
  168 (1)
Volatile Acidity Distillation Method
  169 (4)
Primary Alcohol Fermentation
  173 (15)
Yeast Metabolism
  174 (3)
Cultured Yeast and Inoculation
  177 (3)
Monitoring Fermentation
  180 (1)
Soluble Solids (Apparent Brix) via Hydrometer
  181 (5)
Soluble Solids (Apparent Brix) via Density Meter
  186 (1)
Verification of Dryness
  187 (1)
Secondary Malolactic Fermentation
  188 (12)
Taxonomy and Morphology of Wine Microorganisms
  190 (1)
Lactic Acid Bacteria
  190 (1)
Yeasts
  191 (1)
Spoilage Bacterium
  192 (1)
Other Methods of Identification
  192 (1)
Prefermentation Analyses
  193 (1)
Oenococcus oeni Culture Preparation
  193 (1)
Culture Buildup
  194 (2)
Monitoring MLF
  196 (1)
L-Malic Acid Determinations
  196 (1)
Paper Chromatography
  197 (1)
Thin-Layer Chromatography
  197 (1)
Capillary Electrophoresis
  197 (1)
Enzymatic Method
  198 (1)
Cessation of Fermentation
  198 (2)
Maturation Matters
  200 (31)
Introduction
  200 (1)
Maturation and Aging
  201 (1)
Advantages of Maturation
  201 (1)
Removal of Substances
  202 (1)
Storage Containers
  203 (2)
Cooperage
  203 (1)
Wood
  204 (1)
Barrel Construction
  204 (1)
Protecting the Wine
  205 (7)
Oxidation
  206 (1)
Oxygen and Wine Color
  207 (1)
Formation of Acetaldehyde
  208 (1)
Microbial Spoilage
  208 (1)
Acetic Acid Bacterial Spoilage
  208 (1)
Lactic Acid Bacterial Spoilage
  209 (1)
Yeast Spoilage
  210 (2)
Conclusion
  212 (1)
Maintenance of Maturing Wines
  212 (2)
Barrel Storage
  213 (1)
Topping
  213 (1)
Racking
  213 (1)
Cellar Temperature
  214 (1)
Organoleptic Evaluation
  214 (2)
Organoleptic Terminology
  215 (1)
Wine Sensory
  216 (1)
Flavor Identification
  216 (1)
Fining
  216 (8)
Bentonite Fining
  220 (2)
Albumen Fining
  222 (1)
Gelatin and Isinglass Fining
  222 (1)
Copper Sulfate Fining
  223 (1)
Wine Stability
  224 (3)
Freeze Test
  225 (1)
Cold Conductivity
  226 (1)
Filtration
  227 (2)
Blending
  229 (2)
Fractional Blending
  230 (1)
Bottling Basics
  231 (27)
Introduction
  231 (1)
Packaging
  231 (7)
Labels
  232 (1)
Bottles
  233 (1)
Cork
  233 (2)
Cork Quality Control
  235 (2)
TCA
  237 (1)
Bottling Lines
  238 (1)
Preparing Wines for Bottling
  239 (5)
Required Analyses
  240 (1)
Sulfur Dioxide
  240 (1)
EtOH
  241 (1)
Acidity
  241 (1)
Microbial Growth
  242 (1)
Carbon Dioxide
  242 (1)
Oxygen and Wine Temperature
  243 (1)
Wine Density
  243 (1)
Prebottling Activities
  244 (2)
Bottling Line Sanitation
  244 (1)
Membrane Filter Integrity Test
  245 (1)
Bottling
  246 (5)
Bottle Queue
  246 (1)
Membrane Filter
  247 (1)
Filler
  247 (1)
Corking Machine
  248 (1)
Quality Control
  249 (1)
Capsules, Wax, Labeling, and Storage
  249 (2)
Microbiological Monitoring
  251 (4)
Plating Media
  251 (1)
Plate Inoculation, Incubation, and Identification
  252 (3)
Required Analysis for International Trade
  255 (2)
Bottle Aging
  257 (1)
Analytical Procedures
  258 (60)
Introduction
  258 (1)
Procedures
  259 (59)
Spectrometric Color and Phenolic Measurement
  259 (3)
Density Measurement, Direct Method
  262 (1)
Specific Gravity Measurement
  263 (2)
Soluble Solids Measurement via Hydrometer
  265 (2)
Density, Specific Gravity, and Brix Measurements via Density Meter
  267 (2)
Soluble Solids Measurement via Refractometer
  269 (2)
pH Measurement
  271 (2)
Titratable Acids Assay, Manual
  273 (2)
Titratable Acids and pH Assay via Automated Titration
  275 (2)
Fluoride (F) Assay via ISE
  277 (2)
Ammonia (NH3) Assay via ISE
  279 (1)
Free and Total Sulfur Dioxide (SO2) Assay via Ripper
  280 (2)
Free and Total Sulfur Dioxide (SO2) Assay via Aeration-Oxidation
  282 (3)
Reducing Sugar and Residual Reducing Sugar (RS) Enzymatic Assay
  285 (2)
L-Malic Acid (LMA) Enzymatic Assay
  287 (2)
Acetic Acid (AC) Enzymatic Assay
  289 (3)
Volatile Acidity Assay via Distillation
  292 (3)
Insoluble Solids (% Solids) Measurement
  295 (1)
% v/v Alcohol Measurement via Ebulliometer
  296 (3)
Yeast and Bacteria Viability and Cell Counts
  299 (1)
Cold Stability Assay for the Verification of Bitartrate Stability via Freeze Test
  300 (2)
Cold Stability Assay for the Verification of Bitartrate Stability via Conductivity
  302 (2)
Heat Stability Assay for Verification of Protein Stability
  304 (1)
Carbon Dioxide (CO2) Measurement via Carbodoseur
  305 (1)
Acidulation Trial
  306 (2)
Deacidulation Trial: Potassium Bicarbonate KHCO3 (or K2CO3)
  308 (1)
Gelatin Fining Trial
  309 (2)
Isinglass Fining Trial
  311 (1)
Egg White Fining Trial
  312 (2)
Bentonite Fining Trial
  314 (1)
Copper Sulfate (CuSO4) Trial
  315 (3)
Reagents
  318 (19)
Introduction
  318 (1)
Reagents
  319 (16)
Acetaldehyde (C2H4O) 10% w/v Solution
  320 (1)
Acetic Acid (C2H4O2) 1% w/v Standard
  320 (1)
Ammonia (NH3) 0.1% w/v Standard
  321 (1)
Bentonite 5% w/v Slurry
  322 (1)
20 Brix Sucrose (C12H22O11) Standard
  323 (1)
Copigmentation Buffer
  323 (1)
Copper Sulfate (CuSO4) 100 mg/liter Solution
  323 (1)
Isinglass 0.5% w/v Solution
  324 (1)
Egg White 10% w/v Solution
  325 (1)
Ethanol (EtOH) Solutions and Standards
  325 (1)
Gelatin 1% w/v Solution
  326 (1)
Hydrochloric Acid (HCl) Solutions
  327 (1)
Hydrogen Peroxide (H2O2) 0.3% v/v Solution
  327 (1)
Indicator Solution
  328 (1)
Iodine (I2) 0.02N Solution
  328 (1)
L-Malic Acid (C4H6O5) 0.2 g/L Standard
  328 (1)
Malic Acid (C4H6O5) 10% w/v Solution
  329 (1)
Phosphoric Acid (H3PO4) Solutions
  329 (1)
Potassium Bicarbonate (KHCO3) 4.5 % w/v Solution
  330 (1)
Sodium Hydroxide (NaOH) Solutions
  331 (1)
Starch 1% w/v Solution
  331 (1)
Sulfur Dioxide (SO2) 200 mg/L Solution
  332 (1)
Sulfuric Acid (H2SO4) Solutions
  333 (1)
Tartaric Acid (C4H6O6) 100 g/L Solution
  333 (1)
Thiosulfate (S2O3) Solution
  334 (1)
Standardization
  335 (2)
Standardization of Acid Solutions
  335 (1)
Standardization of Base Solutions
  336 (1)
Standardization of 0.02N Iodine Solution
  336 (1)
Appendix Laboratory Chemical Safety Summaries  337 (22)
Bibliography  359 (6)
Index  365